Analog rice is not sufficient if it only contains low sugar, low GI, and high fibre, but also needs to be fortified with other nutritional components. Fish collagen can be used for analog rice fortification because it contains amino acids. This study aimed to determine the effect of adding collagen from various types of fish scales on the characteristics of analog rice made from arrowroot and seaweed flour. The materials in this study were collagen from various types of fish scales (tilapia, milkfish, red snapper, and goldband goatfish), arrowroot flour, and seaweed flour. The parameters analyzed were proximate analysis, amino acid content, crude fibre, dietary fibre, cooking time, hedonic evaluation, and morphology observation of analog rice. The results showed that the fortification of collagen from various types of fish scales produced analog rice with significantly different (p<0.05) characteristics. The fortification of collagen from various types of fish scales can improve the proximate, amino acid content, and cooking time of analog rice. However, collagen fortification did not provide a significant difference (p>0.05) to the hedonic value (except for aroma parameters), crude fibre, and dietary fibre content in analog rice. Analog rice produced in this study contained higher nutrition than milled rice. Analog rice in this study contained 8.45 to 13.54% of lipid, 8.45 to 13.54% of protein, 22.4 to 23.90% of crude fibre, and 1.67 to 1.73% of dietary fibre. Therefore, it can be used as a substitute for milled rice and as functional food for people.
Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-carrageenan. The purpose of this study was to determine the effect of adding κ-carrageenan towards stability and preference for honey pineapple jam. The κ-carrageenan concentrations used were 0%, 0.5%, 1%, and 1.5% (w/w) of total ingredients. The ratio of honey pineapple pulp and sugar was 4:1 (w/w). The results showed that the addition of κ-carrageenan had a significant effect (p<0.05) on the hedonic evaluation of colour, smearing ability, and texture; moisture content, water activity (Aw), syneresis and texture (hardness, cohesiveness, and adhesiveness). The addition of κcarrageenan had no significant effect (p>0.05) on the hedonic evaluation (preference) of aroma and taste. Increasing the κ-carrageenan concentration can increase the hedonic value for colour and decrease the hedonic value for smearing ability and texture. Increasing the concentration of κ-carrageenan can also increase the value of hardness and cohesiveness but decrease water activity, syneresis, and adhesiveness. The addition of κcarrageenan 0.5% was more efficient in shortening the cooking time until 25%, inhibiting syneresis by 30%, and improving the colour of honey pineapple jam.
Different cooking methods would produce different product characteristics. The aim of this study was to identify product characteristics (sensory analysis, texture, color, yield, and proximate analysis), amino acid profile, and fatty acid profile of cooked milkfish. Milkfish were boiled (18 mins, 100°C), steamed (30 mins, 100°C), and pressure steamed (120 mins, 121°C with a pressure of 1 atm). Based on the sensory value, the most preferred milkfish by the panelists was pressure steamed milkfish. Pressure steamed milkfish had the highest a* and b* values and produced the hardest texture. The highest yield was obtained from steaming. The proximate composition showed that boiled milkfish had the highest moisture, ash, protein, and fat content. Different cooking methods had different effects on amino acids and fatty acids because cooking time plays a role in determining changes in the amount of amino acids and fatty acids. Glutamic acid, aspartic acid, lysine, and leucine were the dominant amino acids. The dominant fatty acid profiles were palmitic acid, oleic acid, docosahexaenoic acid (DHA), and linoleic acid. Pressure steaming was the process that took the longest time, so that the proximate and amino acid content in it was lower than boiled and steamed, which had a shorter cooking time. However, pressure steamed cooking resulted in the most preferred product by the panelists.
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